Easter Celebrations with The Scottish Gourmet
In this month’s Menu, you'll find a fantastic variety of Easter delights to tantalise your taste buds.
In this month's Menu, you'll find a fantastic variety of Easter delights to tantalise your taste buds. Taking pride of place on the Front Page are my two exclusive Easter Menus, complete with free puddings. Turn to the Back Page and enjoy great Easter savings with my seasonal Gourmet and Seafood Taster Packs, each of which contains a wide selection of our most popular dishes at a significant saving on the regular price.
Please note that, to ensure delivery for Easter, we have moved the pre-Easter delivery date from the usual Thursday to Wednesday 4th April. This means that your Easter order will have to be with us by Tuesday 27th March so please place your order early to avoid disappointment.
15th March 2012
Spring is in the Air
Spring is definitely in the air here in Biggar.
To welcome the lengthening days, I have been busy in the Scottish Gourmet kitchens, rustling up a range of exciting new dishes which have a distinctive feel of Spring about them. For example, in the Starters section on Page 3, you will find a rich and satisfying Vegetable Chowder, loaded with Spring vegetables. The sun-kissed flavours of the Mediterranean feature prominently in my new Tarte Provencale, Pancetta and Cheddar Quiche, Tagliatelle with Smoked Bacon and Mushrooms and Potato Gnocchi with Pancetta and Sage, all of which can be found in the Light Lunches section on Page 4,. Moving on to the Main Courses on Page 8, I have a new Lamb and Lentil Shepherd’s Pie and Pork and Chickpea Stew, both of which beautifully combine lean Scotch meat and wholesome pulses. Finally for the sweet-toothed, I have created a scrumptious new Crunchy Apple and Almond Flan, which you will find among this month’s Desserts and Puddings on Page 14.
16th February 2012
Welcome to The Scottish Gourmet’s February Menu
Packed full of great tastes, great quality and great savings from the heart of the Scottish countryside.
My team of chefs has been busy in the Gourmet kitchens over the past few weeks, conjuring up sumptuous new dishes with which to tantalise your tastebuds. You simply must try my Venison Casserole with Cheddar and Chive Dumplings on Page 8 – choice chunks of Highland roe venison cooked with carrot onion and celery and topped with delicious savoury dumplings, which is just what the doctor ordered to keep the Winter chills at bay. Also on Page 8, you’ll find the Spanish-inspired Beef and Chorizo Stew, made with finest Aberdeen Angus steak and bursting with richness. For a taste of country house opulence, why not treat your supper guests to my new Guinea Fowl with Prunes and Madeira Sauce – a lavish dish which is sure to impress!
19th January 2012
Welcome to 2012 and may I start by wishing you all a very happy new year!
Myself and the Scottish Gourmet chefs are now back in full flow after a much earned rest after all the hard work we put into making sure you all had a lovely Christmas.
Inside your January menu you will find a total of five new products that we have been trying & testing and we start with two new Laird’s pie fillings, Haggis, Neeps & Tattie pie and Steak & Guinness pie. Following the success of the Whole Cooked Chicken dressed in Bacon we have decided to add Honey Glazed Gammon to the Gourmet market – this delicious Gammon joint arrives to you cooked and ready to carve, also in the Gourmet market we have come up with two variations of Marinated Chicken Breasts – the “Oriental” or “Chef’s Special” each one is a taste sensation not to be missed.
1st January 2012
Festive greetings and a hearty yuletide welcome
to The Scottish Gourmet’s bumper Christmas Menu, which is bursting at the seams with everything you’ll need to make this year’s celebrations a truly memorable gastronomic experience... with none of the stress normally associated with festive entertaining!
This year we’re pleased to offer three delivery dates - Thursday 1st, Thursday 8th and Thursday 22nd December - to ensure that your order arrives in good time for your celebrations and at a time and place that is convenient for you. Ordering from The Scottish Gourmet is so, so easy - once you have selected your festive goodies, let us know your requirements, and leave the rest to us! No parking problems, no queues, no crowds. You don’t even have to leave the comfort of your own home! Orders over £100 are delivered FREE, we can deliver to any UK address, and for a small premium of £2.50 we can guarantee a morning delivery if this is more convenient for you. But please remember - because every dish is freshly prepared, you’ll have to place your telephone order with us by 5pm on Saturday 10th December at the very latest to ensure delivery on the 22nd - website orders end 8th December 2012. So, order early to avoid disappointment!
10th November 2011
Winter is on its way!
We all need something to cheer us up on those long dark Winter evenings.
Why not banish those seasonal blues with our amazing array of tasty, wholesome and warming dishes, which make perfect Winter fayre? Stock up your freezer with such cheering delights as my own-recipe Scotch Broth, a robust Rabbit Stew with Bacon and Cider, an Autumn Game Casserole with Dumplings, a wonderfully meaty Gamekeepers Ashet, Braised Steak in Rich Onion Gravy, good old Mince and Tatties, and a traditional Cheviot Hot Pot. And what could be more comforting on a cold wet dreary day than a good old-fashioned pudding? You’ll find two of my own personal favourites in the Desserts Section Plum and Ginger Crumble and Sweet Rhubarb Pie.
6th October 2011
Welcome to The Scottish Gourmet September
Once again, there is a goodly selection of brand new dishes in this month’s Menu.
The Laird’s Pies, which we launched last month, have had such a fantastic response from our discerning diners that we’re unveiling two new varieties - Liver and Bacon and Pork, Mushroom and Tarragon. Let us know what you think! And for those who haven’t yet sampled Coley, now’s your chance. Coley - or “saigh” in Gaelic - is a member of the cod family and a sustainable substitute for cod or haddock in many recipes. Here it is cooked simply and served in a parsley sauce, which brings out the delicate flavour of this much undervalued fish. Look out also for my new Chicken with Asparagus and Chive Cream - a luxurious dish which I’m confident will become a firm favourite with our discerning Gourmet customers.
10th August 2011
Welcome to The Scottish Gourmet August blog
Her at The Scottish Gourmet we are always please to receive feedback and suggestions from our valued customers.
My team of talented chefs is particularly eager to respond to your suggestions and requests, to ensure you enjoy the perfect dining experience. This month, your feedback has resulted in the introduction of several exciting innovations. Firstly our Sous Chef Danny has been busy creating a new range of premium quality individually baked pies. The result is simply scrumptious, and this month were proud to launch The Lairds Pie Range, choose from either Chicken, Ham, Mushroom and Mint or Roasted Mediterranean Vegetable Variety. Our second innovation in this month’s Menu is the introduction of The Scottish Gourmet Market. The Gourmet Kitchen team has selected and will prepare fresh to order an exclusive range of delectable delicacies using the finest Scottish produce we can source from our trusted suppliers around the country, all of which is, of course, fully traceable.
7th July 2011
Welcome to The Scottish Gourmet June blog
we have lots of great ideas for stress-free Summer dining, unbelievable value and superlative quality. Make sure you order extra this month however, and fill your freezer, as the Gourmet kitchen closes at the end of June for one week to allow the chefs a well earned rest!
Don’t forget Father’s Day! We can deliver your order to any address in the UK. Don’t disappoint that special man in your life this Father’s Day on the June 19th. Why not treat Dad to the sumptuous meal we have assembled especially this month. A smooth Duck and Orange Pâté for starters, followed by a tasty Coq au Vin and a wickedly indulgent Strawberry Cranachan to finish - a feast fit for a king! And not only can you indulge him at a fraction of the price you’d pay for a comparable restaurant meal - we’re giving you the Cranachan dessert free for even greater value! And if you include message details with your order, we will even send a free personalised gift card with the meal.
11 May 2011
Spring has sprung!
The Scottish Gourmet kitchens are bursting with new season produce from every corner of Scotland, creating an array of delectable dishes for the month of May.
Now is the best time to savour New Season lamb when at its very best, and it doesn’t come any better than the lamb raised locally at Camp Farm the home of award winning butcher Damn Delicious. We are sure you will be tempted by our Chefs dishes of Braised Seasonal Lamb with Minted Potatoes or Spring Lamb and Tomato Hotpot. For those of you who prefer to cook your own culinary delights we are able to offer Diced new Season Lamb for you to casserole or braise yourself. I have been extremely busy over the last few weeks putting together and testing out an array of new dishes and this month I bring you my Garlic & Blue Cheese Mushrooms which you can find in the Starters section of this months menu.
18th April 2011
Welcome all to the brand new Scottish gourmet website.
I hope you will find it as fresh, new and exciting as I do.
What a great month April is for food, so many events happening and so many excuses to treat yourself to some fantastic food from the Scottish gourmet kitchens.
1st April 2011